Review Ecodesign / Energy labelling Cooking appliances 1 st - - PowerPoint PPT Presentation

Review Ecodesign / Energy labelling Cooking appliances

1st Technical working group – interactive webinar 19 March 2020

Agenda

Welcome and introduc/on 10:00-10.10 Objec/ves, methodology and /meline 10:10 – 10:20 Task 1 – Scope defini/on, standard methods and legisla/on 10:20 – 11:30 Task 2 – Market analysis 11:30-12:00 Task 3 – Analysis of user behaviour and system aspects – preliminary task report to be completed for the next mee/ng 14.30-15.00 Task 4 – Analysis of technologies 15:00-16:15 Conclusions, next steps and outlook – Wrap-up of the mee/ng 16.15-16.30

Objectives, methodology and timeline

• Task 1: Product group def. and

scope, standards and legislation

• Task 2: Market analysis
• Task 3: User behaviour and system

aspects

• Task 4: Technologies
• Task 5: Environmental and

economic assessment

• Task 6: Design options
• Task 7: Policy scenarios analysis

Preparatory phase

• Register as a stakeholder

✓ Via the study website

• Respond to questionnaires

✓ Sent out last year

• Comment on draft working documents

✓ Registered stakeholders will be able to comment within defined time frames

• Participate in stakeholder meetings

✓ Two meetings will take place

• Share information and data

✓ Bi-lateral basis or as part of technical sub-groups

How stakeholders can participate?

Preparatory phase

Task 1 - 4 Questionnaire 1D Task 2 - 4 report

1st TWG

Task 1 - 4 revised 1D Task 5 - 7

Final

Preparatory study

March 2020

Revision Task 1 - 4 Task 5 - 7

2nd TWG

Revision Task 5 - 7

October 2020 December 2020 October 2019

• REG 66/2014. Ecodesign requirements for domestic ovens, hobs and

range hoods.

• REG 65/2014. Energy labelling of domestic ovens and range hoods.

Task 1 – Regulation

“ED/EL regulation” Ecodesign Energy labelling

Ovens ➢Scope

▪ 3 topics under discussion

➢Standards & Testing

▪ 6 topics under discussion

➢Debate

Task 1 – Structure of presentation

Hobs ➢Scope

▪ 1 topics under discussion

➢Standards & Testing

▪ 2 topics under discussion

➢Debate Range hoods ➢Scope

▪ 1 topics under discussion

➢Standards & Testing

▪ 5 topics under discussion

➢Debate Domestic, Commercial & Professional ➢Scope

▪ Debate

Domestic, Commercial & Professional cooking appliances

Included

• “domestic ovens (including

when incorporated in cookers), domestic hobs and domestic electric range hoods, including when sold for non-domestic purposes.

Excluded

• Commercial. Appliances to be used in an area

accessible to the public (not a household) with an intended non-professional use.

• Professional. Appliances to be used in an

area not accessible to the public with an intended professional use, with low scale production.

• Industrial. Appliances to be used in an area

not accessible to the public, with an intended professional use, for large scale production.

Scope – Domestic, commercial & professional

In favour of inclusion

• Significant potential impact
• Important driver of the sector towards

more efficient products.

• Same function as domestic should

be included in the review process

• Article 7 of the current Ecodesign

regulation.

• Included in this revision of domestic

appliances, though not strictly necessary

Against inclusion

• Different cooking behaviour, user needs and

pattern of use

• Different Cooking mode, in particular for
• vens, is much more complex and with many

cooking options

• In many cases part of cooking system and not

stand-alone-products.

• High variability in models differentiation and

they are produced in smaller quantities.

• To be completely separated from domestic

appliances

Scope – Professional & commercial ED/EL measures? A split view

• Different user needs and significant product variability difficulties to

establish requirements satisfactory for DOM and PROF-COMM product types.

• Incompatibilities of definitions, formulas and energy categories are expected

if domestic and commercial/professional are included under the same regulation

• The lack of harmonised European standards for commercial/professional

products complicates the fair comparison between products and the definition of minimum requirements and energy categories

• Proposal:
• Commercial/professional cooking appliances specific and separated from

the domestic cooking appliances regulation.

• This will ensure that every requirement and energy labelling category defined are

suitable and meaningful, considering sector-specific user needs.

Scope – Professional & commercial together with domestic review or a separate process

Question to stakeholders: Do you agree with the proposal?

Ovens

Included

• Domestic ovens, included when

incorporated in cookers

• Oven: appliance or part of appliance

which incorporates 1 or more cavities, using electricity or gas, in which food is prepared by use of conventional or fan- forced mode

• Cooker: appliance consisting of an
• ven and a hob

Excluded

• Appliance using other source than electricity or gas
• Appliance offering MW heating function
• Small ovens (< 25 x 25 x 12 cm)
• Portable ovens
• Heat storage ovens
• Ovens with steam as primary function

Scope - Ovens

• 1. Including “solo” steam ovens within scope of ED/EL regulation
• 2. Including MW ovens within scope of ED/EL regulation
• 3. Including MW-assisted ovens within scope of ED/EL regulation

Scope – Ovens – Topics under debate

Background and description of issue

• Current ED/EL regulation: ovens which are

heated with steam as a primary heating function (“solo” steam ovens) are out of scope

• Small part of market
• If use of “solo” steam heating functions is

high, regulation might be missing a significant portion of EU energy consumption

Questions to stakeholders

• 1.1 How often are “solo” steam heating

functions used today in EU?

• 1.2 Should “solo” steam ovens be included

within scope of ED/EL regulation?

• 1. Including “solo” steam ovens within scope of ED/EL regulation

Steam Steam + Fan-forced Fan-forced Solo steam oven Steam-assisted oven Combi steam

• ven

ED/EL Regulation

Background and description of issue

• Current ED/EL regulation: appliances which
• ffer MW heating function are out of scope
• MW ovens are used for short cooking time, with low

power (1000W max)

• Turntables + thermocouples not feasible for brick

method test

• Small improvement potential
• If use of MW ovens is high, regulation might

be missing a significant portion of EU energy consumption

Questions to stakeholders

• 2.1 How often are MW ovens used and for

which applications?

• 2.2 Should MW ovens be included within

scope of ED/EL regulation?

• 2. Including MW ovens within scope of ED/EL regulation

Background and description of issue

• Current ED/EL regulation: appliances which
• ffer MW heating function are out of scope
• MW-assisted with turntable: no brick test method
• MW-assisted oven: door seals are tighter: difficult to

use thermocouples

• Several combinations of convection + MW heating

functions make comparisons unfeasible

• If use of MW-assisted functions is high,

regulation might be missing a significant portion of EU energy consumption

• If there are significant energy benefits in

MW-assisted ovens, they are currently not apparent to consumers

Questions to stakeholders

• 3.1 How often are MW-assisted functions

used today?

• 3.2 Should MW-assisted ovens be included

within scope of ED/EL regulation?

• 3. Including MW-assisted ovens within scope of ED/EL regulation

• EN-60350-1. Household electric cooking appliances – Part 1: ranges,
• vens, steam ovens and grills – Methods for measuring performance.
• EN-15181. Measuring method of the energy consumption of gas fired
• vens.

Current version: “brick method test” Future version: “brick method 2.0”

Standards & Testing - Ovens

• 4. The definition of a “standard heating function” for ovens
• 5. Temperature in oven cavity during brick method test
• 6. Measurement of oven cavity volume
• 7. Using food for testing energy consumption of ovens

Standards & Testing – Ovens – Topics under debate

Background and description of issue

• Current ED/EL regulation: energy

consumption of best performing mode shall be used for EEI calculations (brick method)

• Manufacturers are free to choose which mode to use

for EEI calculation

• Best performing modes are “eco-modes”;

usually not able to cook a wide range of recipes; not representative of common use of

• vens
• Future regulation: a “standard-heating

function”, representative of real-life usage of

• vens, may be defined for energy efficiency

Questions to stakeholders

• 4.1 What are the benefits of defining a

“standard-heating function” for the calculation of EEI?

• 4.2 Should “eco-modes” be used in the

calculations of EEI?

• 4.3 Will new test standards (“brick method

2.0”) address this issue?

• 4. The definition of a “standard-heating function” for ovens

Background and description of issue

• Current brick method test: measuring energy

consumption for heating up brick 55K, with 3 heating functions and 3 temperature settings (T)

• Issue 1: if T in 3rd row cannot be reached,

standard requires using max T of the appliance

• Issue 2: brick method test and regulation

specify only the T, and not how long this T has to be maintained for measuring energy consumption

Questions to stakeholders

• 5.1 How common are these issues in

current ovens and how significant in terms

• f results?
• 5.2 Will new test standards (“brick method

2.0”) address these issues?

• 5. Temperature in oven cavity during brick method test

Background and description of issue

• Current brick method test: non-essential

removable items may be removed for volume measurement

• With current EEI definition: larger cavity

volumes lead to better EEI values

• Manufacturers have an incentive to remove

all possible items in the cavity during test

Questions to stakeholders

• 6.1 Is there evidence that essential items

are being removed for cavity volume measurement and affecting results significantly?

• 6.2 Will new test standards (“brick method

2.0”) address this issue?

• 6. Measurement of oven cavity volume

Background and description of issue

• Current brick method test: based on heating
• f standard load (brick)
• Heating a brick may not be sufficiently

representative of cooking different types of food

• Test methods based on cooking a standard

meal (“energy cake test”) are under investigation

Questions to stakeholders

• 7.1 Is there evidence that a brick does not

represent accurately the cooking process of different types of food?

• 7.2 Can food be standardised in a way to
• vercome repeatability & reproducibility

issues?

• 7. Using food for testing energy consumption of ovens

Scope – Ovens – Debate

• 1. Including “solo”

steam ovens within scope of ED/EL regulation 1.1 How often are “solo” steam heating functions used today in EU? 1.2 Should “solo” steam ovens be included within scope of ED/EL regulation?

• 2. Including MW ovens

within scope of ED/EL regulation 2.1 How often are MW ovens used and for which applications? 2.2 Should MW ovens be included within scope of ED/EL regulation?

• 3. Including MW-

assisted ovens within scope of ED/EL regulation 3.1 How often are MW-assisted functions used today? 3.2 Should MW-assisted ovens be included within scope of ED/EL regulation?

Standards & Testing – Ovens – Debate

• 4. The definition of a

“standard heating function” for ovens 4.1 What are the benefits of defining a “standard-heating function” for the calculation of energy efficiency of ovens? 4.2 Should “eco-modes” be used in the calculations of energy efficiency? 4.3 Will new test standards (“brick method 2.0”) address this issue?

• 5. Temperature in oven

cavity during brick method test 5.1 How common are these issues in current ovens and how significant in terms of results? 5.3 Will new test standards (“brick method 2.0”) address these issues?

• 6. Measurement of oven

cavity volume 6.1 Is there evidence that essential items are being removed for cavity volume measurement and affecting results significantly? 6.3 Will new test standards (“brick method 2.0”) address this issue?

• 7. Using food for testing

energy consumption of

• vens

7.1 Is there evidence that a brick does not represent accurately the cooking process of different types of food? 7.2 Can food be standardised in a way to overcome repeatability & reproducibility (R&R) issues?

Hobs

Included

• Domestic hobs: electric, gas or mixed hob
• Electric hob: appliance which incorporates 1 or

more cooking zones/areas, including control unit, heated by electricity

• Gas hob: appliance or part of an appliance which

incorporates one or more cooking zones including a control unit and which is heated by gas burners

• f a minimum power of 1.16 kW
• Mixed hob: appliance with 1 or more cooking

electrically heated cooking zones and 1 or more cooking zones heated by gas burners

Excluded

• Covered gas burners
• Outdoor cooking appliances
• Appliances designed for use only with

gases of 3rd family (propane/butane)

• Grills

Scope - Hobs

Hobs – proposed changes

• In order to better reflect induction technologies in the definition of electric hobs:
• Electric hob means an application or part of an appliance which incorporates one or more

cooking zones and/or cooking areas including a control unit and which is heated supplied with electricity

• In order to evaluate the current exclusion of small appliances:
• Gas hob means an appliance or part of an appliance which incorporates one or more cooking

zones including a control unit and which is heated by gas burner

• Small (auxiliary) burners with a nominal heat input under 1.16 kW are not covered by the

current standard, since the test procedure is not optimal for them (they are not normally used for boiling big amounts of water). If small burners are to be included in the scope of Ecodesign, a test should be developed

• Appliances designed for use only with gases of 3rd family (propane/butane) —> proposed to be

included, since there is a test now in place

• 1. Water simmering test method for electric hobs

Split view

• Issues with simmering test method:
• Difficult for unexperienced testers (market surveillance, external laboratories, etc.) to find the right

setting (power) to get Tsimmering. So it is proposed to give some indications in an informative annex.

• Choosing the position of the cookware can orientate the result in a favourable way for the

manufacturer so this should be further assessed.

• Robust test method and well applied.
• Different amounts and different selection of cookware sizes is already considered. Improvement

potential so far is not known.

Task 1 – Regulation, Standards and testing – Hobs

• 2. Intermediate rounding in gas hobs
• Intermediate rounding to the 1st decimal, requested in Reg. 66/2014 (Annex II, clause 2.2) and in

EN 30-2-1:2015 (clause 5.2.1) for Etheoric and Egas of the burner should be re-evaluated or removed.

• A small difference in the input data gives a big difference in the final result —> results not

reproducible

Task 1 – Regulation, Standards and testing – Hobs

Range hoods

Included

• Range hoods operated by a motor that can

be installed either ducted or ductless (recirculation).

• No test method for recirculation

mode

• Downdraft systems are included

Excluded

• Only recirculation hoods
• Hoods without integrated fan for use with a

central fan.

Scope – range hoods

Range hoods – proposed changes

Range hood means an appliance installed over a hob and through which the air is passed to remove contaminants from the room. It covers the following categories:

• Recirculating air range hood: range hood containing filters to remove contaminants after

which the cleaned air is discharged back into the room

• Air-extraction range hood: range hood which discharges the collected air to the outside of the

building by means of ducting

• Down-draft system: means a cooking fume extractor intended for installation adjacent to

household cooking ranges, hobs and similar cooking appliances that draws vapour down into an internal / exhaust duct. The filtered air may be discharged back into the room or ducted away

• 1. Odour reduction and types of installation
• 2. Recirculation range hoods
• 3. Real life representativeness
• 4. Effectiveness of hob light
• 5. Verification tolerances

Task 1 – Regulation, Standards and testing , methodologies – Range hoods

Background and description of issue

• Current standard: based on methyl-ethyl

ketone (MEK) concentration with and without hood operation

• Issues of representativeness of the room

and the substance (harmful substance)

• Current ED-EL Regulation: does not cover
• Odour reduction efficiency
• Moisture or fumes extraction
• Energy consumed in heating/cooling due

to replaced air.

• Recirculation

Proposed modification from stakeholder input (reference)

• Proposal based on a calculation covering:
• efficiency of capture cooking odour
• energy consumption of heating or cooling
• f replaced air
• energy consumption of range hood
• Distinguishing ducted, recirculation and

central ventilation installation.

• Arguments against this proposal
• the energy efficiency of a product should

not depend on external factors: heating or cooling systems or ventilation systems, since

• it would discourage any technological

progress within the reach of manufacturers and product designers

• 1. Odour reduction and types of installation

Background and description of issue

• Current ED-EL Regulation: does not cover

recirculation installation, but many range hoods can be installed either ducted or ductless

• No available information to compare the

efficiencies of recirculation hoods

• Key element: odour removal filter

Questions to stakeholders

• Options to take into account the

performance / odour reduction efficiency of recirculation range hoods?

• Is MEK test method an appropriate way to

measure?

• How to address it from ED-EL perspective?

Similar to grease removal efficiency?

• 2. Recirculation range hoods

Background and description of issue

• Current ED/EL regulation: Based on best

efficiency point (BEP)

• BEP = highest value of flow rate times

pressure divided by power input

• BEP pressures higher than pressures

in real applications. The change in efficiency from high to low pressures can differ between models

• Measurements at lower pressures which

resemble an average scenario in households. Proposed modification from stakeholder input

• Pressure – airflow curve and the

corresponding electric power curve

• Measure minimum and maximum

continuous modes and for the boost mode

• 3 points at different drawback pressures

for each mode 9 points

• 3. Real life representativeness

Background and description of issue

• Technology driven efficiency of the lighting

system has come to a maximum, so that the light itself is no longer a quantitative aspect

• EEI can be “optimized” by reducing the lights

brightness to simply reduce the power consumption.

Questions to stakeholders

• Would you agree to remove the lighting

consumption from the calculation of EEI?

• Any other option to improve this aspect?
• 4. Effectiveness of lights

Background and description of issue

• Verification tolerance of 5 % is reported as

too restrictive

• Standard deviations: 8.2 % for QBEP, 6.0 % for

PBEP and 6.1 % for WBEP. FDE had a relative standard deviation of 5.0 %.

• LEDs low power inputs verification

tolerance of 5 % relates to an absolute tolerance of 0.165 W difficult to achieve for interlaboratory comparisons.

• Verification tolerance on sound power level

(LwA) is 0%. reported sound levels are higher than actual sound levels.

Proposals from stakeholders input

• 8% tolerance for all parameters
• 8% tolerance for QBEP, PBEP and WBEP,

but no tolerance for FDE

• Lighting: a minimum absolute tolerance of

0.3 W added to the relative tolerance of 5 %.

• Sound power level: absolute verification

tolerance of 2dB (A).

• 4. Verification tolerance

Range hoods and hobs – Debate

Including recirculation in the definition of range hoods Do you agree with the proposal? Other suggestions to improve the definition? Odour reduction Proposal based on a calculation covering:

• efficiency of capture cooking odour
• energy consumption of heating or cooling of replaced air
• energy consumption of range hood
• Distinguishing ducted, recirculation and central ventilation installation.

Arguments against this proposal

• the energy efficiency of a product should not depend on external factors: heating or

cooling systems or ventilation systems, since

• it would discourage any technological progress within the reach of manufacturers

and product designers Recirculation hoods

• Options to take into account the performance / odour reduction efficiency of

recirculation range hoods?

• Is MEK test method an appropriate way to measure?
• How to address it from ED-EL perspective? Similar to grease removal efficiency?

Range hoods and hobs – Debate

Real life representativeness

• Measure minimum and maximum and the boost mode
• 3 points at different drawback pressures for each mode

Do yo Any Effectiveness of hobs lights

• Would you agree to remove the lighting consumption from the calculation of EEI?
• Any other option to improve this aspect?

Verification tolerances

• 8% tolerance for all parameters
• 8% tolerance for QBEP, PBEP and WBEP, but no tolerance for FDE
• Lighting: a minimum absolute tolerance of 0.3 W added to the relative tolerance of 5 %.
• Sound power level: absolute verification tolerance of 2dB (A).

Electric hobs – simmering test method

• Is there any strong opinion about it?

Task 2 Market analysis

Main objectives

• Context of product groups within EU

industry

• Insights into market trends
• Estimate costs for consumers

Task 2 - Market analysis

Questions to stakeholders

• Are our estimations correct?
• Are we missing any significant trend in terms of

sales or technology?

Data sources

• Euromonitor
• GfK
• Previous Preparatory Study (Lots 22 & 23)

Relevant parameters (EU28)

• Sales trends
• Technology trend
• Stock estimation (up to 2040)
• Energy Efficiency classes
• Purchase price

Ovens Analysis

• Growth in sales of ovens up to 8 million

units in 2023

• Vast majority of sales will be electric ~99%
• 1. Sales trends

Cookers Analysis

• Decrease in sales of cookers up to 2.1

million units in 2023

• Electric ~75%
• Gas ~25%
• 1. Sales trends

Hobs Analysis

• Growth in sales of hobs up to 10 million

units in 2023

• Induction: technology with highest sales in

2023 ~50%

• Gas ~20%
• Radiant ~15%
• 1. Sales trends

Range hoods Analysis

• Growth in sales of range hoods up to 7.2

million units in 2023

• 1. Sales trends

Ovens Analysis

• Electric – steady growth
• Gas – flat (marginal)
• 2. Technology trends

Cookers Analysis

• Electric – slow decrease
• Gas – slow decrease
• 2. Technology trends

Hobs Analysis

• Induction – significant growth
• Gas – slow growth
• Radiant – slow decrease
• Mixed & Solid plate – flat (marginal)
• 2. Technology trends

Range hoods Analysis

• Chimney/Decorative – slow growth
• Under cabinet & Built-in – flat
• Telescopic & Worktop vent – flat (marginal)
• 2. Technology trends

Stock on year (X) = Stock on year (X-1) + Sales over year (X) – Obsolete products over year (X)

• 3. Stock estimation

Available data Projection Projection Probability of survival - Weibull distribution

Ovens Analysis

• Steady growth ~140 million units installed in 2040
• 3. Stock estimation

Cookers

• 3. Stock estimation

Analysis

• Significant decrease ~30 million units installed in 2040

Hobs

• 3. Stock estimation

Analysis

• Steady growth ~190 million units installed in 2040 ~70% induction

Range hoods

• 3. Stock estimation

Analysis

• Steady growth ~130 million units installed in 2040

Penetration rates (2018)

• 3. Stock estimation

EU households = 193 million

Appliance Penetration rate Oven - Gas 0.1% Oven - Electric 42.9% Cooker - Gas 5.7% Cooker - Electric 16.3% Cooker hob - Gas 5.3% Cooker hob - Solid plate 1.9% Cooker hob - Radiant 8.4% Cooker hob - Induction 6.5% Cooker hob - Mixed 0.9% Hob - Gas 14.4% Hob - Solid plate 12.5% Hob - Radiant 30.9% Hob - Induction 15.6% Hob - Mixed 2.7% Range hood 45.0% Appliance Penetration rate Oven 65% Hob 99% Range hood 45%

Ovens Analysis

• 0% are A+++ and 0.06% are A++
• A+ growing up to 29% in 2018
• Vast majority are A or A+
• ~70% are A (minimum possible after 2020)
• 0.24% are B or C (banned after 2020)
• 0% are D
• 4. Energy Efficiency classes

Ovens Analysis

• Bigger proportion of ovens with steam

heating function in the top energy classes.

• ~70% of A++ ovens in 2018 had a steam

heating function

• 0% of C ovens had this feature
• 4. Energy Efficiency classes

Cookers Analysis

• 0% are A+++ or A++
• A+ growing up to 2% in 2018
• Vast majority ~79% are A (minimum

possible after 2020)

• 4.5% are B or C (banned after 2020)
• 0% are D
• 4. Energy Efficiency classes

Range hoods Analysis

• Progressive improvement of energy classes
• Even composition among energy classes A to E in

2018

• Penetration of A+ increased significantly from 2015

to 2018 (sales of ceiling and worktop vent hoods)

• 4. Energy Efficiency classes

Range hoods Analysis

• Worktop vent range hoods reached A++

energy class (market share very low)

• Under cabinet range hoods stagnated in C

and lower classes (may be related to their sizes and airflows)

• 4. Energy Efficiency classes

Range hoods Analysis

• Sales of classes A or better are more

apparent in range hoods higher than 600 m3/h

• Sales of energy classes C or worse are

larger in range hoods lower than 400 m3/h.

• 4. Energy Efficiency classes

Ovens

• 5. Purchase price

Analysis

• Significant difference between price of A+ and A ovens

Ovens

• 5. Purchase price

Analysis

• Steam and MW functions: high-end products
• Prices of MW-assisted ovens tend to be consistently higher
• Prices stable over the period 2015-2018

Hobs

• 5. Purchase price

Analysis

• The most expensive technology is induction
• Gas and radiant hobs tend to have similar prices
• Prices are stable over the period 2015-2018

Range hoods

• 5. Purchase price

Analysis

• Clear relationship between energy class and price
• Top categories (A+) have significantly higher prices that middle and low

categories (C and F)

Range hoods

• 5. Purchase price

Analysis

• Standard range hoods are in the lower spectrum of prices
• Ceiling range hoods are in the highest spectrum

Conclusions

Sales & Technology trends Ovens – growth – mostly electric Cookers – decrease – 75/25% electric/gas Hobs – growth – induction grows at expense of radiant Range hoods - growth Stock Ovens – growth Cookers – decrease Hobs – growth – induction becomes mainstream Range hoods - growth Energy classes Ovens – difficulty to reach A++. BAT is steam-assisted electric oven Cookers – difficulty to reach A+ Range hoods – Gradual improvement of energy classes Purchase price Ovens/Cookers – Energy classes have an influence on cost Ovens/Cookers – Additional features (steam, MW) have an influence on cost Hobs – Induction still more expensive than gas or radiant Range hoods – Mounting configuration have an influence on cost

Task 4: Analysis of technologies

• Relevant technology aspects:
• 1. Cavity volume
• 2. Microwave heating functions
• 3. Steam-assisted heating functions
• 4. Cavity materials
• Base cases
• Best Available Technologies (BAT)
• Best Not Available Technologies (BNAT)

Task 4 - Ovens

• Mass of materials in cavity is proportional to

energy consumed to bring oven to operating temperature

• Larger cavity -> Higher energy consumption
• Current ED/EL regulation does not penalize larger

cavity ovens

• Market trend: consumers prefer larger cavity

volumes

Questions to stakeholders

• Are domestic ovens over-dimensioned?
• Is there potential of energy consumption

reduction by promoting the purchase of “the right-size” of ovens?

• 1. Cavity volume

Background

• “Solo” MW: One of the reasons to leave them
• ut of scope of ED/EL regulation is small

potential of improvement in energy consumption

• “Solo” MW: substantial energy savings over

conventional ovens and other cooking processes are possible, but consumers tend to use MW for defrosting or heating only

• MW-assisted: benefits are lower energy

consumption, improved food quality, reduced time and operational cost

• MW-assisted: energy and time savings have

been observed in tests with real food -> benefits are transparent to consumer

Questions to stakeholders

• Is there potential for improvement in

“solo” MW ovens?

• Energy consumption benefits of MW-

assisted ovens: how can they be more apparent to consumers?

• 2. Microwave heating functions

Background

• Benefits of steam-assisted ovens are related to

health (reduced use of oil and fat), cooking time reductions and results for specific recipes

• Market research suggests it is easier to reach

higher energy categories (A++, A+) with steam- assisted heating functions

Questions to stakeholders

• Are benefits of steam-assisted ovens

mainly related to health, cooking time and cooking results?

• Are there other benefits? (energy

consumption)

• Is there a direct relationship between

energy class and steam-assisted function?

• 3. Steam-assisted heating functions

Background

• Most common materials for oven cavity: dark

enamel coated steel

• Projects have been developed to study feasibility
• f high-emissivity materials in the cavity (stainless

steel)

• Hypothesis: using a highly reflecting cavity wall

can help to increase radiation heat transfer mechanism, allowing to reduce energy consumption during use

• Highly Efficient Oven (HEO) project results:
• Cavity materials manufacture energy (50% improvement vs

dark enamel cavity)

• Brick method test (30% improvement vs dark enamel cavity)

Questions to stakeholders

• Can energy consumption of ovens be

reduced by using high-emissivity materials (stainless-steel)?

• Are high emissivity materials compatible

with pyrolytic cleaning?

• 4. Cavity materials

www.highefficientoven.eu

Background

• Analysis on a sample of 46 models in TopTen

database

• 100% products are below Ecodesign limit for 2019
• 4 products with significantly better EEI: all of them

are steam-assisted ovens

• 1 product in A++ class (steam-assisted oven)
• Ovens and cookers (stoves) have similar values

right below A+ limit

• BAT = electric oven with steam-assisted heating

function

Domestic ovens – BAT

Domestic ovens – Base cases & BAT

Electric oven Gas oven BAT: electric oven with steam-assisted function Cavity volume (l) 70 70 70 Number of cavities 1 1 1 Mounting Built-in Free-standing Built-in Steam heating function None None Yes Microwave assisted function None None None Self-cleaning systems Pyrolytic None Pyrolytic Energy consumption conventional mode 0.9 kWh/cycle 5.4 MJ/cycle 0.89 kWh/cycle Energy consumption fan forced mode 0.7 kWh/cycle n/a 0.52 kWh/cycle

Questions to stakeholders

• Is an electric oven with

steam-assisted function a reasonable BAT?

• What is the additional cost of

the BAT for the consumer?

• Literature review: no obvious technology to

improve drastically energy consumption in near future

• Feedback from industry: no significant

technology developments expected in terms

• f energy efficiency
• BNAT_1: increased reflectivity materials for

cavity

• BNAT_2: solid-state semiconductors for MW-

assisted ovens

Questions to stakeholders

• Do BNAT_1 or BNAT_2 have the potential
• f improving energy consumption of

domestic ovens in the near future?

• Are there other BNATs?

Domestic ovens – BNAT

Background

Technologies - Ovens – Debate

• 1. Cavity volume

1.1 Are domestic ovens over-dimensioned? 1.2 Is there potential of energy consumption reduction by promoting the purchase of “the right-size” of ovens?

• 2. MW heating

functions 2.1 Is there potential for improvement in “solo” MW ovens? 2.2 Energy consumption benefits of MW-assisted ovens: how can they be more apparent to consumers?

• 3. Steam-assisted

heating functions 3.1 Are benefits of steam-assisted ovens mainly related to health, cooking time and cooking results? 3.2 Are there other benefits? (energy consumption) 3.3 Is there a direct relationship between energy class and steam-assisted function?

• 4. Cavity materials

4.1 Can energy consumption of ovens be reduced by using high-emissivity materials (stainless-steel)? 4.2 Are high emissivity materials compatible with pyrolytic cleaning?

Technologies - Ovens – Debate

• 5. Base cases

5.1 Are the defined base cases reasonable?

• 6. BAT

6.1 Is an electric oven with steam-assisted function a reasonable BAT? 6.2 What is the additional cost of the BAT for the consumer?

• 7. BNAT

7.1 BNAT_1: increased reflectivity materials for cavity. Is this a BNAT? 7.2 BNAT_2: solid-state semiconductors for MW-assisted ovens. BNAT?

• Relevant technologies:
• 1. Gas hobs
• 2. Solid plates
• 3. Radiant hobs
• 4. Induction hobs
• 5. Air venting hobs
• Best Available Technologies (BAT)
• Best Not Available Technologies (BNAT)

Task 4 – Hobs

Hobs

Heat Source Heating element Mounting Gas Burners (gas) Built-in Electricity S o l i d p l a t e (electric) I n t e g r a t e d i n a cooker R a d i a n t (electric) Portable or table top (out of the scope of t h e c u r r e n t E c o d e s i g n Regulation) I n d u c t i o n (electric)

• A more precise flame control gas hob more efficient
• Manufacturers are offering gas hobs where the flame increases or decreases according to

several power levels, with a similar precision to that of induction (Preda, 2018).

• Pressurised pre-mix burners high power with a single fire, managing to have in only one

stove the equivalent of four burners

• The design of gas hobs which reduce the distance between the pot and the flame, which

may greater speed in cooking and lower energy consumption

• However, this may jeopardise the safety of the hob, thus any improvement in this area is

limited by safety requirements that must be fulfilled above any other requirement.

• 1. Gas hobs

• The main advantages of these hobs

are the low price and robustness.

• Cooking temperature control is

difficult as they are relatively slow to respond to changes in the controls due to their high thermal mass (inertia of the plate).

• Potential reduction of energy

consumption for solid plate hobs by replacing the switch control to energy regulator control

• 2. Solid plates

• Thermal mass of the heating

elements is relatively low, they cool rapidly when the current is reduced, giving much better temperature control than solid plate hobs.

• The response time is not as fast as

in induction hobs, as some heat is retained by the glass ceramic.

• 3. Radiant hobs

• Induction hobs tend to have very

fast response and better performance most energy efficient technology

• Heat losses may occur during

cooking (heating of hob surfaces, electric circuit creating medium frequency currents)

• Induction hobs are more complex,

in terms of number of parts and technology, than radiant or gas hobs.

• 3. Induction hobs

• Energy consumption that the three types of

electric hobs (solid plate, radiant heater and induction) typically perform

• In a red line, the ecodesign limit for energy

consumption after 2019 is displayed (195 Wh/kg)

• BAT induction

Hobs – BAT

• Analysis on a sample of 37 models in TopTen

database

• Only six models are close to the benchmark set by

Regulation 66/2014 (169.3 Wh/kg)

• There is only a 14% difference in terms of energy

consumption between the worst and the best performing models of the database (193.6 versus 170 Wh/kg).

Hobs – BAT

Options for the adoption of hydrogen as an energy source

• a) Developing new appliances from scratch, which would use only hydrogen as a fuel. This
• ffers the freedom of designing and optimising a new solution, with the associated challenges of

rolling out a completely new product.

• b) Adapting existing appliances, currently running with natural gas, to run on hydrogen.

This option could soften the challenges of a completely new roll-out, but would also come with technical and operational issues.

• c) Developing dual fuel appliances, capable of operating on natural gas and hydrogen.
• c1) in one case, it would mean appliances being able to use both fuels for their whole life cycle
• c2) in a second case, it would mean appliances designed to be used first with natural gas, and then

with hydrogen when surrounding infrastructure is ready. In this case, it would require certain components to be changed at the point of switchover from natural gas to hydrogen.

• Switching from natural gas to hydrogen would mean challenges in several areas, mainly around

combustion, heat transfer, controls, piping, seals and casings.

Hobs – BNAT - Hydrogen

• Little margin of improvement, except induction
• What options are available to move towards energy efficiency improvements?
• What design options to model in next tasks? Saving potential? Additional costs?

Hobs – Questions to stakeholders

• Base cases
• Relevant technology aspects:
• 1. Fans
• 2. Electric motors
• 3. Odour filters
• Best Available Technologies (BAT)

Task 4 – Range hoods

Range hoods types

Range hoods– Base cases

Ventilation (ducted/ductless) ducted Airflow rate MAX (m3/min) 700 - 800 Airflow rate MIN (m3/min) 260 - 300 Noise at Airflow rate MAX (dB(A)) 66 - 73 Noise at Airflow rate MIN (dB(A)) 40 - 60 Installation cabinet / wall Type of filter mesh Lighting (LED/other/none) halogen / LED Lighting power (W) 3 - 40 Grease Filtering Efficiency (%) 70 - 90 Smart features (remote control & diagnosis/voice activation) none - remote control and diagnosis Packaging materials (list of materials) Cardboard, wood, EPS, foil Mass (kg) 8.3 -21 Annual energy consumption (kWh/year) 36 - 68

• Tangential fan with two air inlets. This type of fan

can have different dimensions, and thus the hood can reach higher efficiencies, since the efficiency increases with its overall dimension.

• Radial fan with one air inlet. Due to the space

limitation, under cabinet range hoods or range hoods with small dimensions are usually equipped with this type of fans. For this reason, efficiencies are usually lower.

• 1. Fans

• Brushless motors:
• High-end models that
• Can reach energy

classes between A+ and A+++.

• High motor

efficiencies, within the range of 70 and 85%.

• Smaller and lighter
• 2. Electric motors
• Asynchronous shaded poles

motors: they are components of

• low-end models
• energy classes are

between D and C.

• Lowest efficiencies,

within the range of 20 and 30%,

• most economical ones.
• Asynchronous capacitor

motors:

• Middle and high-end

models that

• Can reach energy

classes between D and A+.

• Lower motor efficiencies

than brushless motors, within the range of 55 and 70%.

• Long life charcoal filters duration of 3 years.
• The charcoal filter is able to be regenerated by a cleaning and drying cycle every 2 or 3

months.

• The cleaning is done in the dishwasher at 65 ° or by hand with hot water and a neutral
• detergent. Then it is dried in the oven at 100 ° for 10 minutes.
• Ceramic charcoal filter mounted in a ceramic frame and can be thermally regenerated

every 2 or 3 months in the oven at 200° for 45 minutes, reaching a maximum of 5 years of lifetime.

• Plasma filters plasma filters aim at removing all foreign particles from air by eliminating and

not storing them in a filter

• MEK test may be disadvantageous for plasma filter test is to determine how efficiently the

carbon filter stores MEK molecules, plasma filters require more time to remove all MEK molecules from air

• Plasma filters not appropriate for domestic environment as issues with Ozone generation may

arise.

• 3. Odour filters

• Analysis on a sample of 136 models in TopTen database
• 11 models reach the energy class A++
• 2 under cabinet or built-in,
• 2 island mounted
• 7 T-shape or chimney (wall mounted).
• 5/7 models wall mounted perform Grease filtering efficiency A class
• 2 under cabinet or built-in hoods: Grease filtering efficiency C class.
• 2 island mounted hoods Grease filtering efficiency A class.

Range hoods – BAT

• Do you agree with the base cases proposed for range hoods?
• Improvement potential from brushless motors —> BAT? Data on energy

saving potential and additional costs?

• Any other improvement options?

Range hoods - questions to stakeholders

• Minutes to be produced and distributed in the next weeks
• Written comments by means of BATIS until 30 April
• if any issue or doubt, please contact with the functional mailbox and
• ur personal email addresses:
• jrc-b5-cooking@ec.europa.eu
• rocio.rodriguez-quintero@ec.europa.eu
• david.bernad-beltran@ec.europa.eu
• shane.donatello@ec.europa.eu

Next steps

Preparatory phase

Task 1 - 4 Questionnaire 1D Task 2 - 4 report

1st TWG

Task 1 - 4 revised 1D Task 5 - 7

Final

Preparatory study

March 2020

Revision Task 1 - 4 Task 5 - 7

2nd TWG

Revision Task 5 - 7

October 2020 December 2020 October 2019

Thank you very much!

• 1. Key points from Task 3 draft report shared a few weeks ago.
• 2. Key messages from other user behaviour studies.
• 3. Overview of questions designed for ongoing Commission study for user behaviour.

Task 3 – User behaviour

• Vast majority of EU households contain at least one domestic cooking appliance in the scope.
• Not much information available specifically about cooking appliance purchasing.
• Energy efficiency can be an important influence on purchasing decision.
• Cost is likely to be more of an issue for younger consumers.
• General correlations between energy efficiency / durability and purchase price.
• With ovens, cavity volume is an important factor.
• With range hoods, choice is strongly influenced by other kitchen furniture.
• Not much public data available on 2nd hand market for domestic cooking appliances in scope.
• 1. Key points from Task 3 draft report: purchasing decision

• Average household energy consumption for domestic cooking: 460 kWh (range 422 to 505)
• Average share of total household energy consumption: 5.6% (range 1 to 39%)
• Importance of share decreases as space heating requirements increase.
• Cooking behaviour (frequency and duration per cycle) is highly variable across different

countries, times of week and times of year.

• Estimates for frequency of use for different appliances in 2011 UB study  recent feedback
• 110 times per year for ovens (mostly in hot air mode mode)  but highly variable in reality
• 424 (average duration of 26-58 min)  679 times per year for hobs (average duration of 19 min)
• 300 hours per year  use for 1-3 hours per day, all speeds used equally except for boost, which is rare)
• 1. Key points from Task 3 draft report: use phase

• Convenience (i.e. ready meals and eating out) results in less use time for domestic cooking

appliances and a greater use of solo microwave ovens).

• Energy saving habits during cooking are highly significant to actual energy consumption, but are

not commonly applied by most users.

• Examples of cooking behaviour that can affect energy consumption:
• Using the correct oven temperature (not too high or too low)
• Switching off or reducing heat before cooking time is completed
• Not opening oven doors to check meals and using lids with pots on hobs
• Choice of cookware
• How aware are users of these energy-saving cooking behaviours?
• 1. Key points from Task 3 draft report – use phase continued

• Proper maintenance is crucial for correct operation and longer life of appliances, for example:
• Cleaning of oven cavity and door seals.
• Cleaning of gas burners in hobs and glass surfaces in radiant hobs.
• Washing or replacement of grease filters in range hoods.
• Not much literature about consumer behaviour regarding minor or major repair operations.
• Repair requires home visits of technical staff due to mass and bulkiness of appliances  cost.
• Availability of spare parts is an important consideration.
• Remanufacturing by other parties than the original manufacturer could create some issues.
• Premature (psychological) obsolescence is generally low with domestic cooking appliances.
• 1. Key points from Task 3 draft report – maintenance & end of life

User behaviors that can positively impact on real energy consumption:

• Removal of unused accessories from oven cavity during cooking.
• Not opening oven door to check on food.
• Not preheating air in oven cavity or water in pots (possible conflict)
• Thawing frozen food before placing in oven or in cookware on hob.
• Switching off or turning heat down on oven or hob before cooking time has completed.
• Full or partial placement of lid on cookware.
• Avoidance of excessive water when cooking on hob.
• Adequate choice of cookware size and material.

Saving potentials are more significant than standard performance ranges

• 2. Key messages from industry user behaviour studies

• To be completed by summer 2020.
• Normal demographic questions for respondents.
• Most important aspects influencing purchasing decision.
• Some “solo” microwave specific questions included.
• Type of food cooked in ovens and hobs.
• Frequency of use of different oven modes and features included in oven.
• Non-cooking related use of range hoods (lights or fan).
• Common key questions for all three appliances that affect energy consumption:
• Type of appliance (e.g. gas/electric, solid plate/radiant/induction).
• Duration of use in normal week.
• Frequency of use of cooking habits that affect energy consumption.
• 3. Ongoing user behaviour study